Lunch or Dinner
St. Patrick's Day
Holidays And Celebrations
Betty Crocker Baking
Betty Crocker Potatoes
Old El Paso
EDGE with protein
So-Easy Lemon Bars
Chicken Parmesan Stuffed Peppers
Strawberry Rhubarb Glazed Doughnuts
1/4 cup (50 mL) granulated sugar
1/2 cup (125 mL) slivered almonds
1/3 cup (75 mL) cream cheese, softened, cut into pieces
1/4 tsp (1 mL) tsp vanilla
1/8 tsp (.5 mL) almond extract
1 egg yolk
1 can (8 rolls) PIllsbury* Original Crescents or Pillsbury* Multigrain Crescents
1/4 cup (50 mL) cherry preserves
1/2 cup (125 mL) icing sugar
2 tsp (10 mL) water
Heat oven to 375ºF. Spray 12 regular-size muffin cups with nonstick cooking spray. In food processor, place granulated sugar and almonds; process about 30 seconds or until almonds are finely ground. Add cream cheese, vanilla, almond extract and egg yolk; process about 10 seconds or until well blended.
On lightly floured surface, unroll dough into 1 large rectangle. With floured rolling pin or fingers, roll or press dough into 12x9-inch rectangle, firmly pressing perforations to seal.
Spread cream cheese mixture evenly over dough rectangle. Starting with 1 long side of dough rectangle, roll up dough into log (filling will be soft). With serrated knife, cut log into 12 slices; place slices, cut side up, in muffin cups.
Bake 11 to 15 minutes or until light golden brown. With handle of wooden spoon, make indentation in center of each roll. Spoon 1 teaspoon preserves into each indentation.
Bake 2 to 4 minutes longer or until golden brown. Run knife around edge of muffin cups to loosen; remove rolls from cups and place on cooling racks.
In small bowl, mix icing sugar and water until smooth; drizzle over warm rolls. Serve warm or at room temperature. Cover and refrigerate any remaining rolls.
No nutrition information available for this recipe
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